This chicken chili'll give anyone's fave fall dish a run for it's money. Plus, it's easy to make and cooks up in a single pot.
Heat olive oil in a large heavy bottomed soup pan over medium heat.
Add onion, carrot, jalapeno and garlic and cook until vegetables begin to soften, about 8-10 minutes.
Add cumin, oregano, cayenne, brown sugar, salt and white pepper and stir to coat the veggies in the spices. There won't be much liquid, if any, in the pot at this point - that's what ya want (see picture).
Add the beer and bring to a simmer. Simmer until about half the liquid has burned off, stirring occassionally.
Add the chicken stock and half a can each of the pinto beans, white beans and corn.
If you have an emulsifier, use it to lightly puree the ingredients in the pot. You don't want it silky smooth, more like rustically or 'home style' chunky (I've shown how mine looks post-puree in the pic here). If you don't have an emulsifier, you can use a blender or you can skip this step altogether!
Add the rest of the beans and corn, and add the green chilies (in their juice) and chicken to the pot.
Bring to a boil and add the corn starch mixed with water, stirring constantly for about 2 minutes. Reduce heat to a gentle simmer and stir occasionally until ready to serve. I like to leave mine simmering for at least 40 minutes before I serve it, to let the flavors really develop and allow the cornstarch to work it's thickening magic. Enjoy!